Homemade Labneh With Scallion Oil

An unbelievably delicious dip that makes you feel like the most experienced of hosts, complete with bragging rights that you made the labneh yourself. I promise it’s easier than you think. This is the perfect thing to serve as an appetiser with a variety of crudite, crackers and various dippers, that has a little more pizazz that the standard hummus and cheeses.
Serves:

10

Prep Time:

24 hours

Cook Time:

5 minutes

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Homemade Labneh With Scallion Oil

I absolutely love labneh and I love making it myself, as it’s surprisingly not hard as long as you have a cheesecloth or in my case an organic cotton bag that originally had a bikini in it… Whatever works! 

Serendipitously, as I had the urge to make labneh and a bunch of sad droopy spring onions begging to be given a new life, Alison Roman releases this recipe, and although she won’t admit it – it’s the perfect girl dinner!  

Of course, I had to make it. You’ll need to start this one the day before, so your labneh can drip in the fridge overnight. Need a tutorial of how to make labneh? I’ve got you covered:

@liv.kaplan

It actually is so easy to make Labneh but somehow i made it look hard. Anyway, after I made this, i saw a girl just simply place the bag over a sieve over a large bowl – this is a way easier way to do it! #labneh #howtomakelabneh #cookwithme #homemadedip

♬ original sound – Liv Kaplan
And then this oil, let me tell you, there is a reason why Alison is a famous chef, because my gosh it is good. Don’t change anything, it’s perfect the way it is. But do be careful of burning the onions, they brown very quickly once they get to that point. 

@liv.kaplan

There is a reason why Alison Roman is a famous chef because this recipe is heaven in your mouth. If you have a bunch of spring onions getting limp, you know what to do. #girldinner #alisonroman #labneh #labnehrecipe #healthyfood

♬ original sound – Liv Kaplan

Homemade Labneh With Scallion Oil

Homemade labneh with Alison Roman’s scallion chilli oil.

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Serves:

10

Prep time:

24 hours

Cook time:

5 minutes

INGREDIENTS
  • 1 kg thick full-fat Greek yoghurt
  • 1 tsp sea salt 
  • ½ lemon, juiced
  • Scallion Chilli Oil 
  • ⅓ cup extra virgin olive oil
  • 5 spring onions, chopped
  • ¼ cup coriander stems, chopped 
  • ½ tsp chilli flakes
METHOD
  1. To make the labneh (you will need to do this the day before), scoop yoghurt into a muslin cloth and tie together like a sack, ensuring the yoghurt is completely enclosed. Tie the sack to a wooden spoon and place this in a tall container, or place it over a sieve and a large bowl. It must be suspended in the air, with about 3-4 cm of room below to catch the liquid. 
  2. Place in the fridge and leave overnight. 
  3. The next day, discard the liquid and spoon the labneh into a container. Add sea salt and lemon juice. 
  4. To make the scallion oil, heat the oil in a shallow pan over a medium heat. Add in the spring onion, coriander stems and chilli flakes and cook, stirring occasionally for 3-4 minutes or until the onions start to sizzle and brown. Remove from the heat just before they get too dark and transfer to a bowl. 
  5. Serve the labneh with the oil drizzled on top. 
Notes
  • For the best results, use Jalna Biodynamic Yoghurt, this is the best one!
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About Liv

I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!

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